I'm not a wild eater

[What is the origin of these tree worms?Spaghetti noodles without pork. 】

[Is it not good to fry directly?Fragrant, crisp and storage-resistant. 】

[For those who don’t need it, it’s resistant to storage, and it’s not enough to fill your stomach, hahaha. 】

[Anyway, a new recipe is about to be opened, everyone, get ready. 】

Muqing found a small pile of stones of suitable height.

Insert the stones into the soil according to the appropriate distance, and cover the large stone slabs.

Press it in one direction to ensure that every point of the stone table is flat and will not be pried up.

Picking up a relatively smooth stone, he polished the surface of the stone table vigorously.

cut...

cut...

Muqing polished the tabletop, making a sharp rubbing sound.

The voice was so strange that Yan Shu felt that he was not well.

"Okay, okay."

After suffering in silence for a while, Yan Shu came over and said.

"I think so, the sound is too harsh." Mu Qing rubbed the goosebumps on his arms.

A clump of hay fell from the hillside.

Take the remaining water from the bucket.

Use dry grass to clean off the soil and dust on the stone, then pour some water on it, and then brush it again with a clean grass ball.

After pouring water twice, simply wash the stone.

Bring a pile of wood over, and start a fire underneath.

"Can we start roasting the bugs? The black fungus and taro are cooked," Yan Shu urged.

"To dry all the water on it, and heat the stone."

"Let's eat fungus and taro first, this will take a lot of time." Mu Qing replied adding firewood.

"What does this worm taste like after it's roasted? It's worth your time and effort."

Yan Shu was a little puzzled.

He took the plate to the stove, put the baked taro on the table.

The fungus cooked in the clay pot is also carried by bamboo clips.

"You'll find out after a while." Mu Qing made a fool of himself.

Open the bamboo tube containing hydrochloric acid fruit powder, and carefully sprinkle some into the pottery bowl.

Use a spoon to scoop out a spoonful of hot water from a large clay pot, and stir the powder in the bowl in circles.

"What are you doing again?" Yan Shu asked.

"The black fungus itself has no taste, and the taste is not good."

"It's even better if you cook it like this...it's not as delicious as small wild vegetables."

"I'll make some sour and salty soup, and dip it later, it might taste better."

Mu Qing explained, taking out a piece of black fungus from the clay pot.

Shaking his head helplessly, he put it on the side plate and tore some small pieces with chopsticks.

【Master: Hey...】

[If Mu Ye did it, at least he would cut it. 】

[More than just cutting it, it will definitely be shredded. 】

[If the black fungus is not seasoned enough, it will not be very tasty. 】

[It's not tasty, it can only be enhanced by the seasoning on it. 】

[The water of hydrochloric acid fruit is used to make cold sauce, and the resulting food is really delicious. 】

[The premise is, add onion, ginger, garlic, chili soy sauce and so on...]

Mu Qing tore the black fungus into small pieces and put them into the bowl, turned them up and down for a while, and gestured to Yan Shu.

Yan Shu picked up a piece suspiciously, put it in his mouth and chewed it lightly.

"How about it?"

"good to eat."

"Really?" Mu Qing himself couldn't believe it.

Added a piece and ate it.

Sure enough, it is black fungus with a very light salty and sour taste.

"Not very delicious?!"

"Then try this." Yan Shu picked up a smaller piece from the pot and handed it to Muqing.

Mu Qing opened his mouth to take it, and said with a wry smile: "Compared to the original flavor, that one is indeed delicious."

"It would be great if there was lean meat, and it would be delicious if fried with pork belly." Yan Shu continued with a smile.

After eating fungus and taro, I drank another glass of water.

All the water that was used to wash the big stone just now has dried up.

Muqing dropped a drop of water.

bark...

With a long sound, the drop of water was quickly evaporated.

"Fortunately, now we can enter the main topic of the evening."